# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
→ Pasta
04 - 12 ounces fettuccine
→ Alfredo Sauce
05 - 2 tablespoons unsalted butter
06 - 3 cloves garlic, minced
07 - 1 cup heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon chili flakes (optional)
11 - Salt and black pepper, to taste
→ Garnishes
12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan cheese
# Method:
01 - Boil salted water and cook fettuccine until al dente, reserving 1/2 cup pasta water. Drain and set aside.
02 - Pat chicken breasts dry and evenly coat with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat, cook chicken 5-6 minutes per side until cooked through and golden. Remove and let rest for 5 minutes, then slice thinly.
04 - Reduce heat to medium and melt butter in the same skillet. Sauté minced garlic for 1 minute until fragrant.
05 - Stir in heavy cream, smoked paprika, and chili flakes, bringing to a gentle simmer. Whisk in Parmesan cheese until fully melted and smooth. Season with salt and black pepper.
06 - Toss cooked fettuccine in sauce, adding reserved pasta water incrementally to achieve desired sauce consistency.
07 - Plate pasta, top with sliced Cajun chicken, and garnish with chopped parsley and additional Parmesan cheese. Serve immediately.
